Spatchcock you turkey, instructions can be found on YouTube (you can save the backbone to make gravy). Allow your turkey to brine overnight, around 12 hours and up to 24. Use any recipe.

Remove the turkey from the brine and remove any debris left over from the brine.

Prepare smoker at 275 degrees F. Use apple, cherry hickory, or pecan wood.

Combine all your Seasoning spices in a bowl. Mix until well combined.

Season the underside of the turkey with the seasoning mixture. Flip the turkey over.

Work your hands under the skin separating it from the breast meat being careful not to puncture the skin. Lightly season the breast underneath the skin.

Pull the skin back over the breast. Season the rest of the bird. Save extra seasoning.

Allow the bird to rest for around 15 minutes so the seasoning will adhere.

The turkey will cook for around 2.5 hours or until the thickest part of the breast reads 160 degrees F. If you would like, you can baste the bird with butter periodically as it cooks.

When the bird is finished, remove it from the heat and allow to cool for 20-30 minutes. Carve and enjoy!